Carlos Alberto Gómez‐Aldapa

Author

Universidad Autónoma del Estado de Hidalgo ORCID

Also Known As

Arturo Cadena-Ramírez, B. Hernández-Santos, C A Gómez Aldapa, C A Gómez-Aldapa, C GOMEZALDAPA, C GomezAldapa, C Gómez-Aldapa, C. A. GOMEZ-ALDAPA, C. A. Gómez Aldapa, C. A. Gómez-Aldapa

198

Publications

Citations

H-Index

101

Concepts

All Affiliations

Universidad Autónoma del Estado de Hidalgo Instituto Politécnico Nacional Universidad de Guadalajara Universidad Politécnica de Pachuca Autonomous University of Queretaro

About

Carlos Alberto Gómez‐Aldapa is an author at Universidad Autónoma del Estado de Hidalgo specializing in health sciences, food chemistry, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	42	1.2K
2	Engineering	19	29	1.2K
3	Medicine	17	22	743
4	Business	1	1	38
5	Natural Sciences	1	1	80

Carlos Alberto Gómez‐Aldapa

Publications

3.2K

Citations

H-Index

Page 1

	Year	Citations
Effect of polyvinyl alcohol on the physicochemical properties of biodegradable starch films Carlos Alberto Gómez‐Aldapa, Gonzalo Velázquez, Miguel C. Gutiérrez, Materials Chemistry and Physics Polyvinyl AlcoholChemical EngineeringEdible FilmEngineeringDegradable Plastic	2019	189
Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films Rocio Yaneli Aguirre–Loredo, Adriana‐Inés Rodríguez‐Hernández, Eduardo Morales‐Sánchez, Food Chemistry Materials ScienceEdible FilmEngineeringEdible PackagingFunctional Property	2015	175
Presence of faecal coliforms, Escherichia coli and diarrheagenic E. coli pathotypes in ready-to-eat salads, from an area where crops are irrigated with untreated sewage water Javier Castro‐Rosas, Jorge Francisco Cerna-Cortés, Eligio Méndez-Reyes, International Journal of Food Microbiology Microbial ContaminationEscherichia ColiTraveler DiarrheaMicrobial EcologyEnvironmental Microbiology	2012	155
Effect of the alkaline and acid treatments on the physicochemical properties of corn starch A.J. Palacios-Fonseca, Javier Castro‐Rosas, Carlos Alberto Gómez‐Aldapa, CyTA - Journal of Food Alkaline SteepingEngineeringFood AnalysisAcid TreatmentsFood Biophysics	2013	95
Effect of acid hydrolysis and OSA esterification of waxy cassava starch on emulsifying properties in Pickering-type emulsions Heidi Andrea Fonseca‐Florido, H.G. Vázquez-García, Guadalupe Méndez‐Montealvo, LWT Food ChemistryOsa EsterificationFood ColloidHealth SciencesFood Engineering	2018	81
Bioactive compounds and antioxidant activity of wheat bran and barley husk in the extracts with different polarity Patricia López-Peréa, Fabiola Araceli Guzmán‐Ortiz, Alma Delia Román‐Gutiérrez, International Journal of Food Properties Food ChemistryDifferent PolarityPolyphenolicsFood Bioactive CompoundBotany	2019	80
Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology Alicia Cervantes‐Elizarrarás, Javier Piloni‐Martini, Esther Ramírez‐Moreno, Ultrasonics Sonochemistry Food ChemistryBiomanufacturingEngineeringResponse Surface MethodologyEnzymatic Inactivation	2016	73
Incidence of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcal Enterotoxin in Two Types of Mexican Fresh Cheeses M.R. Torres‐Vitela, M. MENDOZA-BERNARDO, Javier Castro‐Rosas, Journal of Food Protection Microbial ContaminationFoodborne IllnessFood MicrobiologyMexican Fresh CheesesMicrobiology	2011	64
Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks Irma Leticia Camacho‐Hernández, José de Jesús Zazueta‐Morales, José Alberto Gallegos‐Infante, CyTA - Journal of Food NutritionEngineeringMechanical EngineeringThermal ProcessingBarrel Temperature	2014	53
The main beneficial effect of roselle (<i>Hibiscus sabdariffa</i>) on obesity is not only related to its anthocyanin content E. Morales-Luna, Iza F. Pérez‐Ramírez, Luis M. Salgado, Journal of the Science of Food and Agriculture	2018	53

Page 1